Codium Blue Berry Dessert

Ingredients 

• Handful of raspberries
• Handful of blueberries
• Handful of blackberries
• White chocolate Callebaut
• 250 grams of raspberries
• 50 grams granulated sugar
• 2 tablespoons water
• A few pieces of Codium Blue
• A few pieces of Paztizz Tops
• 5 grams of Codium Blue
• 600 grams vanilla ice cream
• Zallotti Blossom vinegar (recipe)

Method

• Bake the white chocolate at 160 degrees for 10 minutes on a silicone mat.
• Let it cool and break into pieces.
• Cut 5 grams of Codium Blue into small pieces.
• Add these to the vanilla ice cream.
• Run the ice cream with Codium Blue for 2 rounds in the paco jet.
• Make a raspberry coulis with 250 grams of raspberries, 50 grams of granulated sugar, Zallotti Blossom vinegar and 2 tablespoons of water.
• Pour the raspberry coulis onto the plate.
• Top the plate with the raspberries, blueberries and blackberries.
• Place the Codium Blue and Paztizz Tops on top.
• Finish the dish with a quenelle of Codium Blue ice cream, a piece of caramelised white chocolate and Codium Blue.
• Serve immediately.

Recipe: Eric Miete